Chicken Afritada

  • 2 pounds chicken
  • salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 clove garlic, chopped
  • 1 small onion, sliced into eight pieces
  • 1 8-ounce can tomato sauce
  • 1 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 bay leaves
  • 15 marble or fingerling potatoes, roasted
  • 1 small red bell pepper, sliced

Preheat the oven to 350 degrees F.

Season the chicken with salt and pepper. Heat the oil in a Dutch oven or stainless pan over medium high heat. Brown chicken on all sides. Transfer the chicken to a plate as they finish browning.

Saute garlic and onions until fragrant and softened, about 5 minutes. Place the chicken back in the pot or pan. Add chicken stock, tomato sauce, fish sauce, and bay leaves. Bring to a boil then transfer the pot or pan to the oven. Braise the chicken until they are cooked through, about 45 minutes to an hour. Baste the chicken with the sauce every now and then while it is braising. In the last ten minutes, add the roasted potatoes and red bell pepper. Add salt and freshly ground pepper to taste.

Cooking Notes:

1. I like using marble or fingerling potatoes. They are the perfect bite-size. Roast them with oil, salt, and pepper at 400 degrees F until they are cooked through, 20 to 30 minutes. When using large potatoes like large Yukon Gold, have them quartered into bite-size pieces.

2. Browning and baking the chicken in a pot or pan uncovered gives it a nice color. Chicken afritada can also be cooked on the stove over medium to low heat.

3. Pork like pork loin or pork butt can be used instead of chicken to make afritada.

NOTE: This was a little bland. I'd double the tomato sauce and up the garlic next time, and cook it covered rather than open.